首页|Microbial populations,sensory,and volatile compounds profiling of local cooked rice
Microbial populations,sensory,and volatile compounds profiling of local cooked rice
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Objectives:This study is designed to investigate the microbial populations,sensory,and volatile compounds profiling of locally cooked rice stored at room temperature(30 ℃)on days 0,1,2,and 3(DO,D1,D2,and D3)for the determination of specific spoilage organisms(SSOs).Materials and Methods:Microbiological,physicochemical,sensory evaluation,and volatile organic compounds(VOCs)analyses were con-ducted for samples of cooked rice stored at room temperature on days 0,1,2,and 3.SSO of cooked rice was then identified by linking present organisms with the changes occurring throughout the storage period.Results:Microbiological analysis revealed the presence of spore-forming bacteria,yeast,and moulds,which survived the cooking process.While total viable count exceeded the microbiological limit at 6.90 log CFU/g on D3,panellists deemed cooked rice unacceptable for consump-tion on D2 at a total sensory score of 11.00,which indicates that D2 was the day cooked rice spoiled.Through culture-dependent and culture-independent methods,Bacillus cereus was identified as the sole bacteria observed throughout the storage period,confirming that the bacteria were SSOs.The VOC analysis proposed several metabolites,3-eicosene,1-heptadecene,hexacosane,phenol,4,4'-(1-methylethylidene)bis-,n-nonadecanol-1,and cyclohexanone,as potential spoilage markers of cooked rice.Conclusions:B.cereus is confirmed to be the SSO of cooked rice,in which spoilage occured after 48 h of storage at room temperature.The organoleptic rejection in cooked rice was shown to be linked to the production of various compounds by B.cereus which could be proposed as potential spoilage markers for cooked rice.
Nur-Shahera Mohammad Sabri、Nor Ainy Mahyudin、Muhammad Shirwan Abdullah Sani、Ming Gan Han、Kah Hui Chong、Kousalya Padmanabhan、Jiang Shan、Nor Khaizura Mahmud Ab Rashid
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Department of Food Science,Faculty of Food Science and Technology,Universiti Putra Malaysia,Serdang,Selangor,Malaysia
Department of Food Service and Management,Faculty of Food Science and Technology,Universiti Putra Malaysia,Selangor,Malaysia
International Institute for Halal Research and Training,International Islamic University Malaysia(IIUM),Kuala Lumpur,Malaysia
Department of Biological Sciences,Sunway University,Bandar Sunway,Malaysia
Laboratory of Food Safety and Food Integrity,Institute of Tropical Agriculture and Food Security,Universiti Putra Malaysia,Serdang,Selangor,Malaysia
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